Nutritional Snack – Edamame 


Edamame are a great nutritional snack.  I ate them first on a trip to Japan a few years ago.  Normally they are hard to find in the regular supermarkets.  We were fortunate on our trip to Costco recently to find them being sold there , so now when I feel like a light meal or snack I just heat these up in some salty water.

Edamame (which means stem bean) is an immature soybeans in the pod, it is also popular in the cuisine of China, Korea and Hawaii.   

Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K   The balance of fatty acids in 100 grams of edamame is 361 mg of omega-3 fatty acids to 1794 mg of omega-6 fatty acids. Source : Wikipedia 

Recipe – Italian Baked Cheesecake with Balsamic Strawberry Topping

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This is a delicious baked cheesecake with balsamic strawberry topping.  The original was modified to omit the oil.  Source: Book Vegan Eats World – Terry Hope Romero

Ingredients – Italian Baked Cheesecake

Preheat the oven to 180C

1 cup raw cashews
680g silken tofu
2 Tbsp unsweetened apple sauce
2 C icing sugar
2 Tbsp lemon juice
1 Tbsp brandy
1 Tbsp cornstarch
2 tsp vanilla extract
1 tsp almond extract
1 tsp zest from 1 orange
1 tsp zest from 1 lemon

Ingredients – Balsamic Strawberry Topping

600g fresh strawberries – cut in half
2 Tbsp raw sugar
2 tsp balsamic vinegar
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Instructions – Italian Baked Cheesecake

Place all of the ingredients in a food processor and blend until smooth.   Pour the cheesecake batter into a prepared baking paper cheesecake tin approx 10cm in diameter.  Bake for 55 minutes, then remove and leave to cool.

After the cheesecake has cooled down, place the balsamic strawberries liquid on top of the baked cheesecake ensuring they are spread out as shown in the photo.

Instructions – Balsamic Strawberry Topping

Place the balsamic vinegar and raw sugar in a pot.  Put the pot on a medium heat slowly let the sugar dissolve, then turn off the pot, add the strawberries and coat them in the balsamic vinegar liquid.

Recipe – Vegan Carrot & Cranberry Cup Cakes with Lime Flavoured Cream Cheese

Carrot and Cranberry cakes

My wife made these for her friends at work so I had to share the recipe.
They taste so good and moist with a tinge of lime cream cheese makes them a perfect cup cake.

Ingredients
Main Mix
1 3/4 C plain flour
1 C brown sugar
1 tsp bicarbonate of soda
1 tsp all spice
1/4 tsp ground cinnamon
4 C grated carrot
1/4 C dried cranberries
3 equivalent egg replacements
1/4 C vegetable oil
a handful of walnuts for decoration
Topping
Lime Flavoured Cream Cheese
250g vegan cream cheese (Tofutti)
1/3 C pure icing sugar
2 tbsp lime juice

Instructions
Preheat the oven to 180 C and lightly grease 12 cup cake liners
Combine the flour, bicarbonate of soda, spices the the rest if the main mix together in
a bowl into a smooth batter
Pour the cake mix into the 12 cup cake liners then place them into the oven and
bake for 20 – 25 minutes
Whilst the cup cakes are baking its time to make the lime flavoured cream cheese.
Add the topping mix into a bowl and mix until the consistence resembles a uniformed viscosity
Check the cup cakes with a skewer around the baking time of 20 – 25 minutes and when the skewer
is clean take them out and place them on a cooking tray
When the cup cakes are cool place the lime flavoured cream cheese on top and add a walnut for decoration

Recipe – Tom Yum Soup

I have posted this a few times and it is such a tasty soup which encapsulates all of the delicious flavours of Thai cuisine.
Tom Yum

Serves 6 people
Takes 25 minutes to make
Ingredients

4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or 1 tsp garlic
3 hot red chillies
2 liters of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
300g spicy tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
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Instructions
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, red capsicums and green beans.

To serve divide the extra chilli, the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice or crusty bread

Lyrics – Tomorrow Never Knows

In the true sense of being present in the moment and remembering you are not
your mind. I would have loved to have written this song by John Lennon…

We all need to turn off our minds… live in the present moment..

    Tomorrow Never Knows

Turn off your mind, relax and float down stream
It is not dying, it is not dying
Lay down all thoughts, surrender to the void
It is shining, it is shining
Yet you may see the meaning of within
It is being, it is being
Love is all and love is everyone
It is knowing, it is knowing
And ignorance and hate mourn the dead
It is believing, it is believing
But listen to the colour of your dreams
It is not leaving, it is not leaving
So play the game “Existence” to the end
Of the beginning, of the beginning
Of the beginning, of the beginning
Of the beginning, of the beginning
Of the beginning, of the beginning

By Lennon and McCartney

Recipe – Vegan Plum Tart (Pflaumenkuchen)

Preparation Time: 20 minutes
Cooking Time: 30 minutes

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Ingredients
115g Nutellex (Dairy free margarine)
Egg replacement (Orgran No Egg replacement) 2 tsp + 4 Tsp water
1 tsp vanilla essence
3/4C sugar
1 1/2C flour
1 tsp baking powder
1/4C Coconut Milk
1 Kg Italian plums, depending on size of pan
! C chopped almonds
Cinnamon sugar to sprinkle

Instructions
Blend Nuttelex (vegan margarine) together.
Mix well the egg replacement, flour, salt, baking powder, vanilla, and coconut milk.
Grease a round baking tray (diameter roughly 20cm
Preheat oven @ 190C (375 F, Gas mark 5)
Spread dough on the round baking tray
Halve, pit and wash plums
Lay plums on the dough with cut side up and touching each other
Sprinkle plums with cinnamon
Sprinkle the nuts over the plums
Bake for 30 minutes
Serve with some vanilla soy ice cream

Quote – Being Vegan Is Easy

“Being vegan is easy. Are there social pressures that encourage you to continue to eat, wear, and use animal products? Of course there are. But in a patriarchal, racist, homophobic, and ableist society, there are social pressures to participate and engage in sexism, racism, homophobia, and ableism. At some point, you have to decide who you are and what matters morally to you. And once you decide that you regard victimizing vulnerable nonhumans is not morally acceptable, it is easy to go and stay vegan”

by Gary L. Francione

Recipe – Sambal Oelek

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This Sambal Oelek is a very hot condiment. There are many varieties of this condiment
from Indonesian, Sri Lanka and Malaysian. It is raw and has just 3 ingredients.
Easy to make and quick. It will keep refrigerated for two weeks.
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Ingredients
450g (1 pound) hot red chilies I used Bhut Jolokia, 7 Pot Trinidad Chillies
4 Tbsp rice vinegar
1 tsp sea salt
Instructions
Place all of the ingredients in a food processor
Pulse until the ingredients form a paste
Scrap into an air tight container and store in the refrigerator

Note: I grow all of these chilies and try to get the hottest ones I can grow.
The Bhut Jolokia is 995 times hotter than the tabasco chili. In 2007 it was the hottest chilli
in the world. The 7 Pot Trinidad chilli is less hotter than the Bhut Jolokia on the scoville
scale. Not much though. Still very very hot !!!!

“Is veganism a matter of ‘choice’?  That depends on whether you think we have the moral right to choose to exploit the vulnerable for frivolous purposes such as palate pleasure.”  by Gary L Francione

Recipe – Peanut Masala

Peanut Masala
I ate this first on my travelling trips to Chandigarh which is in the northern
part of India which serves as the capital for the states Haryana and Punjab.
Being vegan and always on the look out for recipes whenever I travel, so I was
excited to find this one. I love simple tasty recipes and ones that are quick too.
This one you can eat as an entree or a snack.

Ingredients
2 C Peanuts
1 small Onion finely chopped
2 handfuls Coriander finely chopped
2 hot red or Green Chilies finely chopped
4 Tbsp Lemon Juice
Pinch of salt

Instructions
Gentle fry the peanuts in a frying pan with a small amount of oil until they turn light
golden brown then remove from the heat and leave to cool
Mix in the other ingredients well and then serve